Date and Time

About Rakesh Saini

All the workshops are conducted by Rakesh (Pen name Ricky) who is certified professional chocolatier from Ecole school of chocolate (California, USA) and sugar artist (London, UK). He has lived in UK for 6 years and served as a consulting cake decorator to restaurants. He has authored "Magical Christmas Cupcakes" a Book presenting fresh creations for Christmas cupcakes, available on Amazon.com. He writes actively for Amazon.com and yahoo.com

About the Course

When was the last time you tried something challenging? Are you Ready to step up and take the challenge of balancing cake in AIR

Topics Covered

Key learning: How to select complete armature for building gravity cakes, most important aspect of gravity cakes is to set angle and weight proportions. How to shift balance using different type of cakes and fillings Art of carving cakes to your needs – starting from selecting the cake base to best practices, temperature zones in carving cakes, for example palace, wooden box, tombs etc are all made of cake.

Assembling different elements of carved cake, best coating and sticking methods Use of shimmers and shading on fondant Highlight: we will discuss few more ideas on developing more gravity defying cakes. So that later you can extend this knowledge to develop more gravity defying cakes.

Who should attend

Cake decorators looking for next level of cake challenges

Pre-requisites

Cake decorators who have attended Professional fondant workshop with 32 Degree or somewhere else.

What you need to bring

6 Cakes 7 inch

Key Takeaways

Lot of ideas on making gravity structural cakes. New friends Lot of learning.